Terrence leaving the meat frozen to kill bacteria, while it does not kill but just slows down the growth of bacteria.

Defrosting the steak in the microwave which would bring it to a danger zone, doubling the bacteria if the meat is not cooked immediately

Thawing the meat in cold water to defrost, by putting them in airtight plastic bag and submerging them while changing the water every thirty minutes until its completely thawed.

Cooking the steak immediately after it defrosts, at a temperature that is considered safe, say 145 degrees F to kill any bacteria in the meat.